Hi folks
Been desperately trying to remember my recipe from years back and I'm pretty sure this is it. I searched the net for ginger essence recipes and even put a request out on another forum ... but no reply.
However .. I'm fairly sure this is correct - and there's only one way to find out. Just finished and now waiting to pitch the yeast.
Makes 23 ltrs:

8 bottles of Friar Tuck’s Ginger Essence (or equivalent)
4.5kg White Sugar
1kg Dark Brown Sugar
4 Oranges
8 Lemons
1 cup strong black tea
200g Sultanas (chopped)
200g Raisins (chopped)

Peel (completely) the oranges & lemons and slice. Add to 8 ltrs of boiling water. Bring back to boil then simmer for 15 mins.

Pour (strain) onto the sugar in your fv. Stir to dissolve the sugar, add the sultanas, raisins and ginger essence. Pour in the cup of tea.
Allow to cool to around 22C and add champagne yeast.

Leave for 2 days and then agitate gently each day until vigorous ferment has finished (maximum 2 weeks).

Rack into secondary and leave for 4 months. Bottle. Best if left another year but if impatient (like me) it can be drunk after a further 6 months.

It is possible to use fresh (grated) ginger, but I’ve found in the past that this is very slow to clear and can need up to another year.
Here's the little darling sans yeast...